Name: Zesty Roasted Quinoa and Beet Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.5 cup cooked quinoa; 1 cup cubed beets; 1 cup arugula; 0.5 oz feta cheese; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Zesty Roasted Quinoa and Beet Salad

Sautéed chicken and earthy roasted beets tossed with fluffy quinoa and peppery arugula in a bright citrus dressing.

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NUTRITION

Protein

44.3g

Fat

14.3g

Carbs

35g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup cooked quinoa

1 cup cubed beets

1 cup arugula

0.5 oz feta cheese

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F and spread the cubed beets on a parchment-lined baking sheet, roasting for 25 minutes until tender.
2
Season the chicken breast with garlic powder, sea salt, and black pepper on both sides.
3
Heat a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until the internal temperature reaches 165°F.
4
In a large mixing bowl, whisk together the extra virgin olive oil and lemon juice to create a bright vinaigrette.
5
Add the cooked quinoa, roasted beets, and arugula to the bowl, tossing gently until every leaf is lightly coated.
6
Slice the cooked chicken into strips and place them atop the salad, finishing with a sprinkle of crumbled feta cheese.